Recipe of The Day - Greek Salad - OctoberNow

Recipe of The Day - Greek Salad

Staying fit is a service to your own self and eating healthy is one of the ways to do that. Salads are not just healthy but delicious and fulfilling at the same time. Greek Salad is one of the most widely known and served salads across the world.  The most important part of the recipe is the salad dressing that helps you have the most appetizing meal. 

Greek Salad can be dated back to the nineteenth century due to the rising of tomatoes. Centuries later, it has become one of the most popular cuisines in Greece, and even around the world. 

Today we’ll be sharing with you the recipe of Greek Salad.


Greek Salad Ingredients
  •  6 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoons salt plus more to taste
  • 1 cup extra-virgin olive oil, preferably Greek
  • 2 teaspoons minced fresh oregano
  • Freshly ground black pepper
  • 1 head lettuce (about 1 pound)
  • 6 ounces olives, about 1 cup
  • 1/2 pound Feta cheese, crumbled
  • 1 cucumber, trimmed, cut into 1 inch chunks
  • 12 ounces vine-ripened cherry tomatoes, halved
  • 1 small onion, soaked in cold water for 5 minutes and drained
  • 1 green pepper, trimmed, seeded, and diced

For the Salad Dressing

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup olive oil


  • In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
  • When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.
  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Recipe by: foodnetwork

Get all your ingredients through OctoberNow and make your own Greek Salad. Let us know what ingredient is a must-have in your version of Greek Salad!

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